Irish Leek & Potato Soup Recipe
Russet potatoes, fragrant leeks and fresh herbs simmered and then blended together to create a hearty soup with a velvety texture. A traditional Irish dish to serve lunch or dinner.
Servings: 6 servings
Calories: 172kcal
Equipment
- Stove
- Knife
- Meauring Cups
- Measuring Spoon
- Heavy Bottom Pot
- Spoon
- Immersion Blender
Ingredients
- 2 medium leeks washed and sliced
- 1 medium onion diced
- 4 tbsp unsalted butter or vegan butter
- 3 russet potatoes 1 - 1 1/2 lbs, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 tsp fresh thyme
- 3/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
- Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
- Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.
Notes
Vegan Option: Replace butter with olive oil and use vegetable broth instead of chicken broth
Vichyssoise Option: Cool completely and serve cold
Topping Suggestions:
- Sliced scallions or chives
- Sour cream
- Crumbled bacon
- Diced ham
- Chopped egg
Nutrition
Serving: 1cup | Calories: 172kcal | Carbohydrates: 22.3g | Protein: 3.4g | Fat: 8.4g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 1163mg | Potassium: 376mg | Fiber: 3.5g | Sugar: 2.7g | Vitamin A: 743IU | Vitamin C: 10.9mg | Calcium: 38mg | Iron: 2.3mg